Pot-Roasted Rosemary Lamb With Fingerling Potatoes

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2 tablespoons fresh rosemary leaves

20 garlic cloves, peeled

1 (4-pound) boneless leg of lamb, trimmed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons olive oil

2 cups fat-free, less-sodium beef broth

1 cup sweet vermouth

2 pounds fingerling potatoes

1 tablespoon cornstarch

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